These almond milk mashed potatoes are thick, creamy, and so easy to make! Yukon gold potatoes do all the heavy lifting with their fluffy texture and superb taste.
It doesn't feel like Thanksgiving without a big bowl of mashed potatoes. Potatoes are comfort food at its best. Sometimes I want all the feel-goods of mashed potatoes without all the butter and cream cheese. That's where these whole30 mashed potatoes come into play.
You only need three ingredients (plus seasoning!) for these creamy potatoes. Yukon gold potatoes have such a great flavor and texture they don't require much help!
Why you will love this recipe
- Best vegan potatoes in only 35 minutes!
- Creamy texture with only healthy ingredients.
- Perfect side dish for a holiday meal or thanksgiving menu.
- Gluten-Free, Dairy-Free, Vegan, & Whole30 friendly!
These almond milk mashed potatoes only require 3 simple ingredients (plus seasoning).
Olive oil: I used olive oil for a heart-healthy fat to give the potatoes a fluffy texture. Melted coconut oil or vegan butter are both great options. Keep in mind, coconut oil does have a slight coconut flavor to it. If you aren't dairy-free, melted butter will also work.
Almond milk: Be sure to use unsweetened plain almond milk. I prefer almond milk for its mild flavor and creamy texture, but another plant-based milk alternative like soy milk or coconut milk would also work.
Yukon Gold Potatoes: Russet potatoes are a common choice for mashed potatoes, but Yukon gold potatoes (or just gold potatoes) can't be beaten! They have a naturally creamy texture and buttery flavor that doesn't need much doctoring up. I wouldn't recommend red potatoes for this recipe - they're waxy and the ratios won't be right.
Seasoning: Don't forget to season. Garlic powder and onion powder are optional, but salt is crucial. The right amount of salt takes a dish from flat to flavorful!
How to make vegan mashed potatoes
Mashed potatoes are a breeze to make!
Chop the potatoes: You can peel the potatoes if you prefer, but it's not necessary. Cut 2 pounds of potatoes into 1-inch chunks and set them aside.
Boil the potatoes: Place the potato chunks into a large pot and cover them with cold water. Bring the water to a boil and then let the potatoes boil until cooked through - about 12 minutes.
Drain: Carefully drain the potatoes over the sink in a sieve or colander. Transfer the hot potatoes to a large bowl. Add the warm almond milk, olive oil, and seasonings.
Mash: Use a potato masher to mash the potatoes until you reach the desired texture. I prefer a few chunks in mine. You can use an electric mixer but it's not necessary.
You can customize this potatoes recipe to fit your dietary needs and preferences!
- Garlic mashed potatoes: Add roasted garlic to the potatoes with the almond milk and olive oil. Mash well. Garlic cloves taste pungent raw, but mellow and sweet once roasted.
- Sour cream mashed potatoes: Add ½ cup of regular or vegan sour cream with the milk and olive oil. Mash until thick and creamy.
- Vegetable broth: If you don't like the flavor of almond milk, vegetable broth makes a great substitute!
Yes! Almond milk has a mild flavor perfect for savory recipes. Sour cream, coconut milk, soy milk. vegetable broth, half and half, and heavy cream are all great substitutes.
Mashed potatoes are best enjoyed fresh! I wouldn't recommend freezing vegan mashed potatoes because the texture can get grainy and undesirable.
Other Delicious Recipes You Might Like
- Whole30 Roasted Sweet Potatoes
- Gluten Free Potato Soup
- Roasted Green Beans & Sweet Potatoes
- Easy Candied Brussels Sprouts
Almond Milk Mashed Potatoes
- Medium pot
- Sieve or colander
- Large Bowl
- Potato masher
- 2 lbs yukon gold potatoes cut into 1-inch chunks
- ⅓ cup almond milk
- 3 tablespoons olive oil
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ teaspoon kosher salt
- Place the potatoes into a medium pot and cover with cold water. The water should sit about an inch above the potatoes.
- Turn on medium-high heat and bring the water to a boil. Let the potatoes boil for 12 to 14 minutes or until fork-tender. While the potatoes boil, microwave the almond milk until warm,
- Carefully drain the potatoes and place in a large bowl. Add the warm almond milk, seasonings, and two tablespoons of olive oil. Mash until thick and creamy. If you want it to be creamier add one more tablespoon of olive oil.
- Enjoy immediately!
- Store the mashed potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave until heated through.